Herb and lemon stuffing

Jill Dupleix's dry-brined turkey with a lighter herb and lemon stuffing (top right).
Jill Dupleix's dry-brined turkey with a lighter herb and lemon stuffing (top right). Photo: William Meppem

Loads of herbs and lemon zest make a lighter, fresher stuffing of classic flavours, baked in a very Christmassy foil bonbon.

Ingredients

2 onions, finely chopped

4 rashers of bacon, diced

2 garlic cloves, grated

2 tbsp olive oil

4 cups (200g) breadcrumbs, from stale bread

grated zest of 1 lemon

1 tsp ground cinnamon

1 tsp dried oregano

½ tsp ground nutmeg

2 tbsp walnuts, roughly chopped

2 tbsp cranberries

1 cup parsley, chopped, plus leaves for serving

1 tbsp thyme leaves

sea salt and black pepper

2 tbsp melted butter

1 egg, beaten

Method

1. Heat the oil in a large frypan, and cook the onion, bacon and garlic until the onion is soft, about 10 minutes.

2. Cool slightly and toss with the breadcrumbs, lemon zest, cinnamon, oregano, nutmeg, walnuts, cranberries, parsley, thyme, sea salt and pepper until mixed.

3. Add the melted butter and beaten egg and mix through lightly.

4. Heat the oven to 180C. Line a large sheet of kitchen foil with baking paper. Place the stuffing on top and press into a log shape. Roll up into a cylinder, twisting the ends to seal, like a bonbon. Bake for 45 minutes, then gently unwrap, scatter with fresh parsley leaves and serve with the dry-brined turkey.

This recipe features as part of our Good Food Christmas feast.